Pit Boss: Smoked Mexican Street Corn Dip

This is my own version of a Mexican street corn dip.  A neighbor kindly gave me some fresh Chilliwack corn from the farm which is splendid!  Another friend sent me some "Everything But the Elote" spice from Trader Joes so I used that to season the corn after I brushed it with olive oil.  I grilled it, sear grate open at 350°F then closed the grate and turned it down to smoke for 20 minutes.  I removed it, let it cool and shut the "Boss" off for now...

Pit Boss: Smoked Chuck Roast (Poor Man's Brisket)

Smokers call this "Poor Man's Brisket".  I'm chicken to try smoking a brisket.  I know I will one day, but I thought I'd try this first.  I'm not sure how much this weighed but I'd guess 4 lbs?  I put it on at 9 am at 225°F.  My idea was to get to 190°F if it was probe tender, take it out and then let it rest for an hour at least.  I had it laid out on a rack on sheet pan.  

Pit Boss: Smoked Lamb Chops

One thing I know about my smoker is that I will miss it in the winter!!!  We have really grown to love the food on it.  This was easy prep.  I had a rub for lamb I used and also seasoned with fresh cracked pepper and kosher salt on all sides.  These were thick chops, about an inch thick.  On a rack, then sheet pan I put them in the fridge for a few hours before dinner.  

Bami Goreng

I saw Valerie Bertinelli cook this on food t.v. and it looked pretty good so I put it on my "to make" list as I love noodle dishes.  I liked the story of it being Eddie Van Halen's (R.I.P.) favorite dish his mom made and her learning it from Mrs. Van Halen for him.  If you google "bami goreng", there are oodles of variations/recipes on this dish.  Most said chicken and/or shrimp is used, not pork.  I don't know if this is her version or Eddie's moms the way she was taught?  Anyway, I had to make some edits using what I had at home.

Pit Boss: Smoked Baby Back Ribs

This is the first ribs I've made on my smoker.  I was going to do them the way I do in the oven, low and slow (though wrapped in foil and 200°F for the oven).  Today was 225°F for 5 to 7 hours.  I wouldn't use a probe because the bones make it difficult for accuracy.  I perused a lot of pellet grill recipes and decided to spritz especially since I wasn't using a rub so didn't need to worry about it coming off.  I had mostly hickory pellets in the hopper this time round mixed with "competition blend" and charcoal pellets...